White Bean and Squash Soup
403 people added this to their Recipe Box
White Bean and Squash Soup
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 242 |
| pro | 8 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 38 g |
| fibre | 10 g |
| chol | 0 mg |
| 1 | - |
| sodium | 193 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 17 |
| vit A | 148 |
| vit C | 120 |
| folate | 33 |
This lightly-spiced soup is a perfect choice for a quick midday meal. Serve with Honey Whole Wheat Scones (see recipe link below).
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 onion, chopped
- 1 sweet red pepper, chopped
- 3 minced cloves of garlic
- 1 tsp dried sage
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 cups butternut squashes, peeled & cubed
- 3 cups vegetable stock
- 1 can (19 oz/540 ml) white kidney beans, drained and rinsed
- 1 dash hot pepper sauce
- 3 tbsp chopped fresh parsley
Preparation
In saucepan, heat oil over medium heat; cook onion, red pepper, garlic, sage, salt and pepper until onion is softened, about 6 minutes. Add squash; cook, stirring, for 2 minutes.
Add stock, 1-1/2 cups (375 mL) water, beans and hot pepper sauce; bring to boil. Reduce heat, cover and simmer until squash is tender, about 12 minutes. Stir in parsley.
Add stock, 1-1/2 cups (375 mL) water, beans and hot pepper sauce; bring to boil. Reduce heat, cover and simmer until squash is tender, about 12 minutes. Stir in parsley.
Additional information : Serve with: Honey Whole Wheat Scones
Source : Canadian Living Magazine: November 2007
- Keywords : Soup; High fibre; Reduced fat; Vegetarian; Beans; Squash; Vegetable broth/stock;
Related content
-
-
-
Lentil Vegetable Soup
This traditional hearty soup features lentils, chickpeas, pasta and vegetables with aromatic yet...
-
Baby Lima Bean Soup
A whisper of hot pepper sparks this mix of beans and tomatoes. If you like, a garnish of shaved...
